Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors equally celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this venerable city arrives as little surprise to its residents or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has always characterized its heart: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a continued discussion from morning until night in most homes," states a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and kiosks – little-known delights that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and involved. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to take up the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to learn these stories and experience the city to taste the culinary delights of Lucknow.
